The best of Nordic cuisine and culture come to life in New Scandinavian Cooking. The show broadens the scope of Scandinavian cuisine to encompass the delicacies and destinations of the entire Nordic region, including Finland, Norway, Sweden, Denmark, and Greenland— and even brief forays to Iceland and the Cognac region of France. A rotating cast of Scandinavia’s best-known cooking personalities guide viewers through each adventure. These charming and enlightening hosts share the culinary highlights, history and unusual ingredients of Nordic cuisine. In each episode, one host embarks on a culinary adventure to intriguing locations in the Nordic countries and beyond before creating tantalizing recipes outdoors, against majestic backdrops.
Andreas introduces you to the beautiful historic commercial centre of Bergen called Bryggen, and its traditional fish market. The main event of the day, however, is boating to a small island in the Arctic Ocean to catch wild sheep and lamb for the main course. Stewed lamb and cabbage; fish chowder; honey-coated leg of lamb.
The Christmas spirit is all over Røros. Gravlax, aged trout, Christmas pork rib, rice pudding.
Salmon carpaccio with lingonberries, sour cream and lemon zest, smoked salmon, salmon roe, oven-baked salmon.
Shrimp cocktail; garlic-ginger grilled steak; homemade ice cream
Dishes with goat cheeses, including cheese and apple pie; venison steak.
Porcini consomme, salmon with chanterelle mushrooms, dill-cooked crayfish.
Salad Stavangeroise, salmon mousse, sardine quiche.
Barbecue fish skewers; cod; salad; lamb confit with rutabaga.
Potato and herb salad; potato and leek soup; smoked salmon; salmon roe; pork with potato and rutabaga gratin.
Flatbread canape and country bread.
Norwegian mulled wine; pork meatballs; sorbet.
Grilled cheese sandwiches; trout; chicken stuffed with oranges.Watch Now:Amazon
Many kinds of berries grow amid the stunning scenery of the Arctic Circle; hang-gliding.Watch Now:Amazon
Memorable scenes from the first two seasons.
On the island of Gotland Tina rides her bicycle and visits a farm with ancient, local sheep. She is also going on the Middle Age festival where she tries fire eating. The program is full of food for summer, and grill is an important element.
In this show, Tina makes the royal Swedish meatballs and some lovely scallops with blueberry vinaigrette. She opens the show on a canoe in the middle of Stockholm — and we also get a glimpse of how the big old Vasa warship sunk after only hours on the water. Stockholm is presented in all its aquatic beauty.
Tina invites us to Dalarna in Sweden for a midsummer nights meal. She prepares two traditional schnapps before making cured salmon and a lovely strawberry cake. The locals are all invited to the party!
In Vemdalen, Tina opens this episode on a horse before she tries her luck at catching the elusive Whitefish. Tina prepares the fish by wrapping in it newspapers and drenching it in the river before putting it on an open fire. She also explores the proud traditions of whey cheese making.
Tina starts the episode on a paddle steamer. We also explore the history of Skokloster castle, and she rides a magnificent horse. The menu’s theme is spring, with light salads and a rhubarb dessert.
Go island hopping with Tina in the beautiful and popular Stockholm archipelago. Tina goes out on a white water boat before she serves up a buffet of marinated meat, a lovely lemon and yoghurt sorbet and a chilli salad.
Tina goes wild boar hunting! She also visits the region’s traditional glassworks, which are dotted throughout the woods. Tina makes a variety of different pickles, and prepares sausage in a new way before serving the wild boar.
On the west coast of Sweden, Tina is out in the wild elements. She also dives for oysters in the North Sea. Tina cooks up a large buffet of langoustines, lobsters, mackerel and oysters.
Gothenburg is the fish capital of Sweden. Tina visits the fish church and tells you about shrimps and cod related to the city. The show has a lot of seafood, and cod and shrimps are important ingredients.
Tina invites us to a Swedish crayfish party. The beautiful backdrop is Göta Canal, which runs through Sweden like a blue ribbon.
Andreas visits a remote lighthouse on the island of Fedje in Western Norway, where he makes a colorful soup. With the beautiful Atlantic coastline as a backdrop, Andreas makes the best of the local shellfish, including langoustine, or Norwegian lobster.